Roll-Ups/Peanut Butter Eggs

By Amy Story Larson

Wilder Roll-Ups


2 sheets frozen puff pastry, thawed overnight

in the refrigerator

3 Tbsp. Dijon mustard, divided

12 thin slices of good-quality deli ham (about 10 ounces)

1 Tbsp. minced garlic (optional)

2 c. freshly grated gruyere, Swiss, fontina, extra sharp

cheddar, or similar melty cheese (about 5 ounces)

Chopped fresh parsley, thyme, or chives

(optional, for serving)


> Spread out a length of plastic wrap on a flat surface.

> Place a sheet of puff pastry in center, roll out into a rectangle. Spread out 1 ½ Tbsp. of mustard, with a ½“ border

without mustard along the sides. Place several of the ham slices on top, overlapping, then sprinkle with some

of the cheese.

> Roll the entire pastry into a log shape. Trim off any uneven ends, then wrap in plastic and put into the fridge for

30 minutes. Repeat with any following pastry logs: mustard, ham, cheese.

> Heat oven to 375 degrees, and line two baking sheets with parchment paper.

> Cut chilled log with serrated knife into ½” slices. Arrange the rolls with a 1” space between them, and bake

until golden brown with bubbly cheese, 16-18 minutes.

> Sprinkle with minced or powdered garlic, thyme, parsley, chives, oregano, chili powder, or whatever your taste is.

NOTE: Small towns charm me. From the Wilder’s water tower, which imagination dictates would make a great face of the

Tin Man, to its reasonably delicious taco trucks, to its fields of hops, every so often I have to wander to Wilder.

This seems like the sort of recipe they’d serve at a potluck there.

*Recipe adapted from one found at

Homedale old-Fashioned Peanut Butter Eggs


1 c. creamy peanut butter

¼ c. butter

2 Tbsp. brown sugar

10 oz. milk chocolate or chocolate chips

2 c. powdered sugar

A dash of salt

2 Tbsp. vanilla

½ Tbsp. almond extract


> Combine peanut butter and melted butter, stir well. Add brown sugar, powdered sugar, extracts, and dash

of salt. Roll out combination on a flat surface, use egg-shaped cookie cutters to cut out and place on wax

papered cookie sheet.

> Chill cookie sheet with peanut butter eggs in freezer for about 20 minutes.

> Melt chocolate in microwave in a microwave-safe bowl for 30 seconds at a time, stirring between sessions,

until desired consistency is achieved, liquid-y enough to pour over peanut butter eggs.

> Let chocolate set, and then stand back, the crowd is coming!

NOTE: The drive to Homedale relaxes muscles situated behind the eyes. Over the hills and across the river is the sweetest town, situated in a tucked-away manner. The bowling alley has a good café, while driving down the main street, you can see people participating in a workout class in a garage of sorts, door lifted to let the pre-spring breezes in.

Locals wave and nod to each other, and to visitors.

The memory-inducing combination of peanut butter and chocolate triggers thoughts of Easter egg hunt Saturdays at home town church yards, where everyone knows everyone.

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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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